So this year’s Buddha’s Hand is simmering in sugar syrup (after being chopped and soaked in vodka for 3 weeks, the resulting buddha-cello is in the fridge awaiting a taste-test)… and it’s a LOT of fruit. The bits of the fruit I’ve tasted are still pretty yummy.
But, what to use it in? The fruitcakes are already made. What else can I put it in?
A quick search on ‘candied fruit recipes’ brought up fruitcakes and similar items. But I recall seeing a recipe for candied fruit relish once upon a time. Searching on that, I found this, but that’s not it. The one I remember had peppers and different seasonings. If it comes to me where it was, I’ll let you know.
Thanks - those had both slipped my mind (oddly, I’ve got two huge panettones waiting to be hacked up for a french toast casserole on the 25th). My “artisan bread in 5 minutes” book has a recipe for panettone, and cannoli is easy if you can find premade shells. Mmmmmmm…
Use the candied fruit as a topping for Ricotta Crème.
You could make cassata - either the ice cream or the cake, which is described as like cannoli without the need for shells.
Haven’t been online in a couple of days but wanted to say thanks for the ideas - I’ll try to pick something out very soon.
I wound up making the cassata cake that Girl From Mars linked to. I used a whipped cream frosting vs. a chocolate glaze, per suggestions from a number of the recipe reviewers. A lot of work, but delicious and it used up a half cup of the candied citron. Still have a fair bit left, fortunately I stumbled across some premade cannoli shells at the grocery store the other day, so later this week it’s cannoli heaven :).